Rolling Still Distillery opened in 2019 in Taos, New Mexico, founded by Shasta Hemstreet, who left her career in tech to pursue craft distilling in the high desert of northern New Mexico. The distillery operates out of a 3,000-square-foot facility at 110 Paseo Del Pueblo Norte, where they produce whiskey, vodka, and gin using locally-sourced ingredients including New Mexico corn and Rocky Mountain water. The Lounge by Rolling Still serves as their tasting room and cocktail bar, offering craft cocktails made with their house-made spirits. Hemstreet’s journey to distilling started as a home hobby that grew into a passion for creating spirits that reflect New Mexico’s unique terroir. She partnered with local farmers to source heritage corn varieties and worked to develop recipes that incorporate regional botanicals like piñon and juniper. The operation focuses on small-batch production, with Hemstreet overseeing every aspect from mashing to bottling. The distillery uses a 500-gallon copper still and ages their whiskey in new American oak barrels in the dry mountain climate, which accelerates maturation. Visitors to The Lounge experience a modern tasting room with views of the production floor, where you can watch the distilling process while sampling cocktails made with Rolling Still’s spirits. The space combines industrial elements with southwestern touches, creating an atmosphere that’s both sophisticated and approachable. Hemstreet often works the bar herself, sharing stories about the distilling process and the challenges of building a craft distillery in a small mountain town.